Chicken Dijon

October 12, 2009
3 Ratings
  • Serves Four
What You'll Need
  • 4 boneless, skinless organic chicken breasts
  • 5 tablespoons dijon mustard
  • 2 tablespoons worcestershire sauce
  • 1/2 lemon, juiced
  • 1 1/2 cups dried breadcrumbs
  • 1 teaspoon herbes de provence
  • 1/2 teaspoon freshly ground pepper
  1. Fill heavy skillet large enough to hold all chicken breasts with canola oil to a depth of 1/4 inch and preheat over medium heat. Meanwhile, combine mustard, worcestershire sauce and lemon juice in a glass or ceramic baking dish. Combine breadcrumbs, herbes de provence, salt and pepper in another flat dish. Pat chicken breasts dry. Place chicken breasts in mustard mixture and turn to coat well. Dredge chicken breasts in seasoned bread crumbs. Place chicken breasts in preheated pan and turn up heat slightly. Don't move chicken until a good golden crust is formed, about 5 to 6 minutes. Turn chicken, turn down heat to medium and fry another 5 to 6 minutes, without moving chicken so as not to disturb the formation of the crust. Place chicken on paper towels before serving to absorb any excess oil.

See what other Food52ers are saying.

  • bistro_gal
  • Kara Stokes
    Kara Stokes
  • lambchop

3 Reviews

bistro_gal June 17, 2010
The bomb! I thought I would have leftovers for tomorrow's lunch sandwiches but my two boys and husband devoured all of it. Rave reviews from all three of them. I did marinate the chicken in the lemon-mustard-Worcestershire sauce for about three hours in the fridge which I think helped the chicken turn as tender as it was. I made with with boneless chicken thighs trimmed of all fat because that's what I had in the fridge. Thanks for sharing such a great recipe!
Kara S. June 9, 2010
Made this tonight, so delicious and easy! The lemon juice really adds an amazing brightness.
lambchop October 12, 2009
This chicken dijon is absolutely delicious served with buttery mashed potatoes and a simple arugola salad with vinaigrette dressing. How do you say "comfort food" in French?